THE EFFECT OF BAKING CONDITIONS AND DOUGH FORMULATIONS ON DICARBONYL COMPOUNDS FORMATION AND ANTHOCYANINS STABILITY IN COOKIES MADE FROM BLUE CORN FLOUR

Zilic S., GÖKMEN V., KOCADAĞLI T., Vancetovic J., TAŞ N.

13th Congress of Nutrition, 26 - 28 Ekim 2016

  • Yayın Türü: Bildiri / Özet Bildiri
  • Hacettepe Üniversitesi Adresli: Evet